“a tradition of great food, fast service and reasonable prices”

The Turkey Roost started in 1955. The first owner of twelve years Clayton Kitchen bought an abandoned hamburger hut. There he started his own restaurant, the "Turkey Roost" located on the only northern route at that time (M-13).
Mr. Kitchen crafted the idea of serving only turkey after visiting his brother-in-law’s full menu restaurant in New York. Mr. Kitchen believed that by limiting his menu, he could master the best taste, keep the customer cost down and serve it quickly helping tourist get to their destination faster.
The second owners in 1968 were Ron Craven and Jane Stuck (previous cook) who continued the mission of serving Turkey at the “pink place”. During these years customers remember the “live turkeys” penned in front of the restaurant.
Todd Ballor third owner fell in love with the restaurant while working as a bus boy during his high school years and became the proud owner in 1995. Tradition is important to Mr. Ballor maintaining good, healthy, home cooked meals fast and affordable.
The pink color of the building was chosen because travelers couldn't remember the name. From generation to generation "Thanksgiving everyday" is a tradition passed on.
The pink color of the building was chosen because travelers couldn't remember the name. From generation to generation "Thanksgiving everyday" is a tradition passed on.